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Page 1
Chemical and nutritional properties of channel and hybrid catfish byproducts.
Food Sci Nutr. 2017 May 17;5(5):981-988. doi: 10.1002/fsn3.483. eCollection 2017 Sep.
Food Sci Nutr. 2017.
PMID: 28948015
Free PMC article.
Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish.
Bechtel PJ, Bland JM, Woods K, Lea JM, Brashear SS, Boue SM, Daigle KW, Bett-Garber KL.
Bechtel PJ, et al. Among authors: brashear ss.
Foods. 2018 Mar 23;7(4):46. doi: 10.3390/foods7040046.
Foods. 2018.
PMID: 29570660
Free PMC article.
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Comparison of sensory and instrumental methods for the analysis of texture of cooked individually quick frozen and fresh-frozen catfish fillets.
Bland JM, Bett-Garber KL, Li CH, Brashear SS, Lea JM, Bechtel PJ.
Bland JM, et al. Among authors: brashear ss.
Food Sci Nutr. 2018 Jul 27;6(6):1692-1705. doi: 10.1002/fsn3.737. eCollection 2018 Sep.
Food Sci Nutr. 2018.
PMID: 30258614
Free PMC article.
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